Beef Chuck Stew
Recipe: #3215
November 29, 2011
Categories: Roast Beef, Beef Chuck, Fathers Day, Game/Sports Day, Sunday Dinner Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Canned Tomatoes, more
"Robust flavor all in one pot."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (557.8 g)
- Calories 831.1
- Total Fat - 44 g
- Saturated Fat - 12.8 g
- Cholesterol - 129.4 mg
- Sodium - 450 mg
- Total Carbohydrate - 74.2 g
- Dietary Fiber - 3 g
- Sugars - 9.8 g
- Protein - 32.9 g
- Calcium - 94.8 mg
- Iron - 4.6 mg
- Vitamin C - 51.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 275°F.
Step 2
Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour.
Step 3
Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.
Step 4
De glaze pan with 1 cup of broth then pour all back into broth container.
Step 5
Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned.
Step 6
Add the garlic and cook, stirring, until fragrant about 1 minute.
Step 7
Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.
Step 8
Stir in Dijon mustard and add bay leaves.
Step 9
Season to taste with salt and pepper.
Step 10
Cover and transfer to the oven.
Step 11
Stew the meat until tender, about 1 1/2 hours.
Step 12
Remove from the oven and skim the fat from the cooking liquid.
Step 13
Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer.
Step 14
Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour.
Step 15
Remove the bay leaves, season to taste and serve.
Tips
No special items needed.
2 Reviews
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